Beef Tenderloin Steak (beef fillet)
The fillet of beef is something of the best that the meat kitchen can provide. Sear briefly and then finish cooking in the oven together with garlic and rosemary makes the perfect steak. Cooking in the oven keeps the beef tender and juicy. Serve with a freshly prepared Béarnaise sauce. Simply delicious.
Send shopping list to Bring!Preparation
1. Preparation
- 250gBeef fillet (prime cut)
- 4pnSalt
- 2pnPepper (freshly grounded)
Shape the beef fillet (250 gr per steak) by hand at room temperature and tie it with a roasting string so that the shape remains intact during roasting. Salt and pepper both sides.
2. Preparation
- 2tbFrying butter
- 2pcGarlic cloves
- 2pcRosemary sprig (fresh)
Preheat oven to 80° C | 180° F. Put roasting butter in an ovenproof heavy pan (iron or cast iron pan). Heat on heat level 8/9 until smoke rises. Pull rosemary sprigs briefly through the hot frying butter. Sear beef tenderloin on both sides for about 1 minute. After 1.5 minutes, add garlic and rosemary. After 2 minutes, turn off the heat and let everything simmer for another 1 minute. Be careful not to burn the garlic and rosemary. Insert roasting thermometer into center of steak and place entire pan in oven and finish cooking at 80° C | 180° F to a core temperature of 54° C | 129° F. Best served with Béarnaise sauce.
